Orange Monkey Bread with Strawberry Coulis

Ingredients:

Monkey bread

• 1 package (450 g) chilled dough for layered buns
• 3/4 cup granulated sugar
• 3 tablespoons light brown sugar
• 1 tbsp finely grated orange zest
• 110 g unsalted butter, melted
• 1 tsp vanilla extract

Coolie

• 1 cup strawberries, chopped
• 0.5 cup granulated sugar
• 1 tbsp. freshly squeezed lemon juice

Preparation:

1. Preheat oven to 350°F (190°C) and spray a 6-cup, 8-inch (20cm) muffin tin with cooking spray.
2. Make monkey breadCut each bun into 4 pieces. In a medium bowl, combine the granulated sugar, brown sugar, and orange zest until evenly distributed. In a separate bowl, combine the melted butter and vanilla.
3. Dip the sponge cake pieces in the butter mixture, then roll them in the sugar mixture and arrange them in the prepared pan. Bake until richly golden brown, 30-35 minutes.
4. Meanwhile, prepare the coulisCombine the strawberries, granulated sugar, and lemon juice in a medium saucepan over medium heat. Cook, stirring, until the sugar dissolves and the mixture comes to a boil, about 5 minutes. Let cool slightly, then transfer to a blender and blend until smooth (or blend directly in the saucepan with an immersion blender). Strain the mixture through a fine-mesh sieve into a bowl and let cool.
5. Turn the monkey bread over and transfer it to a plate while still warm; let it cool slightly. Serve with strawberry coulis.